Enjoy this light, crisp, and refreshing salad on hot days.
1 lb skinless, boneless chicken breasts (home-prepared or store bought)
4 cups Romaine Lettuce, chopped
16 (3.5 inch square) wonton wrappers, shredded (optional)
1 cup shredded carrots
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped (optional)
3 tbsp Hoisin sauce
2 tbsp peanut button
2 tsp brown sugar
3/4 tsp hot chili paste
1 tsp fresh ginger, grated
3 tbsp rice wine vinegar
1 tbsp sesame oil
- To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar, and sesame oil. Put in refrigerator until needed.
- For wontons: Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray; arrange shredded wontons in a single layer and bake until golden brown, about 20 minutes. Cool.
- In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.